Confirm Action

Are you sure you wish to do this?

Confirm Cancel
Member Login

Posted: 8/6/2011 11:46:16 AM EST
Link Posted: 8/6/2011 1:11:02 PM EST
Tag, relevant to interests.
Link Posted: 8/8/2011 5:48:30 AM EST
I'll try this one this week and let you know if it's any good.



  • 5 red plum tomatoes, cored and coarsely chopped
  • 1 garlic clove, minced
  • 1/3 cup chopped white onion
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper


  • 1 1/2 cups Monterrey Jack cheese
  • 1 tablespoon dried oregano
  • 6 poblano chiles, charred, seeded, and deveined *see Cook's Note
  • 3 egg whites, at room temperature
  • 1 egg yolk, at room temperature
  • All-purpose flour, for dredging
  • Vegetable oil, for frying


Sauce: Put the tomatoes, garlic and onion in a blender. Blend until smooth. In a medium saute pan, heat the oil over medium heat. Add the sauce and simmer for 5 minutes. Season with salt and pepper, to taste.

Chile rellenos: Mix the cheese and oregano in a small bowl. Cut a slit through 1 side of the charred chiles and fill each chile with 1/4 cup of the cheese mixture. Close with toothpicks to hold the filling in place. In a medium bowl, using an electric hand mixer, beat the egg whites on high speed until soft peaks form. Add the egg yolk and continue to beat for about 1 minute.

In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Dredge the filled chiles in flour until fully covered. Shake off any excess flour, then dip the chiles into the egg mixture, until well coated. Fry until golden brown and drain on paper towels.

Arrange the chiles on a serving platter, spoon the sauce on top and serve.


To char the chiles (or any fresh chile): Put the chiles over a gas flame or underneath the broiler and cook until they are blackened on all sides. Enclose them in a plastic bag and let stand for 10 minutes to steam, which will make them easier to peel. Peel, stem, and seed the chiles. Once peeled, the chiles may be chopped, sliced or stuffed.

Link Posted: 9/29/2011 4:30:30 AM EST
[Last Edit: 9/29/2011 4:31:33 AM EST by TwistedSister]
Not exactly what the OP wanted, but reading the request brought this recipe to mind. It's an interesting spin on breakfast casseroles and came from a Bed & Breakfast in TX.


9 large eggs
1 c. sour cream
½ tsp. salt
4 drops hot pepper sauce
2 cans chopped green chilies, undrained
2 c. shredded Monterey jack cheese
2 c. shredded cheddar cheese

Heat oven to 350◦. Spray pan with non-stick spray. Beat eggs, sour cream, pepper sauce in large bowl. Stir in cheeses and chilies.
Bake uncovered 45 minutes or until set.

Link Posted: 9/30/2011 10:49:14 AM EST
(Just a casserole, but has the flavors) Made this a few weeks ago very tasty, perfect for brunch.

Chile Relleno Casserole

8 whole roasted ancho or chile Anaheim's (or poblano)

4 c. Mexican blend cheese (Colby and Monterey or pepper Jack)

1 Doz. Lg. eggs

1/4 c. milk

Salt and pepper to taste

1 lb. ground Italian sausage.

Brown Italian sausage is fry pan. Set aside. Whisk eggs and milk in bowl. In a

7x11 pan pour about 1/2 c.of the milk mixture in the bottom of a greased

pan. Layer 4 of the roasted peppers on top of the milk. Add a layer of cheese

about 1 1/2 cup. Sprinkle all of the ground sausage on next. Add another 1 1/2 c.

of cheese. Layer the next 4 peppers. Pour the remaining milk mixture over the

top. Top with the rest of the cheese. Bake covered with foil at 350 for approx. 45

min. Until the middle feels firm. Serve with chile sauce or salsa.

To roast the chiles or ancho peppers, grill on your bbq grill until charred and

blistered. Place peppers in a plastic bag to let steam and cool. Then place in a sink

of cold water and remove the peelings, stems and seeds. Wear gloves.
Top Top